chunky vegetable red lentil dahl

How to make chunky vegetable red lentil dahl recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
4 tablespoons vegetable oil
1 large onion, roughly chopped
1 aubergine, trimmed and roughly chopped
1 red pepper, cored, deseeded and cut into chunks
250 g (8 oz) okra, trimmed and cut into 2.5 cm (1 inch) lengths
175 g (6 oz) split red lentils, rinsed
3 tablespoons balti curry paste
600 ml (1 pint) vegetable stock
3 tablespoons chopped mint
200 g (7 oz) natural yogurt
5 tablespoons chopped fresh coriander
salt and pepper
warm naan breads, to serve

Method:
Heat the oil in a large, heavy-based saucepan and cook the onion and aubergine over a medium heat, stirring occasionally, for 5 minutes, until softened and cooked through.

Add the red pepper and okra to the pan and cook, stirring frequently, for 3–4 minutes before adding the lentils and curry paste. Stir well to mix, then pour in the stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes until the lentils are tender.

Meanwhile, stir the mint into the yogurt.

Remove the pan from the heat, stir in the coriander and season to taste. Serve with warm naan breads and the minted yogurt for drizzling.

For quick red lentil, chunky vegetable & chilli soup, heat 2 tablespoons olive oil in a saucepan and cook 2 chopped onions, 1 deseeded and finely chopped red chilli, the finely grated rind of 1 lemon and 1 teaspoon ground cumin over a medium heat, stirring, for 2 minutes.

Add 200 g (7 oz) rinsed split red lentils, 200 g (7 oz) frozen chunky mixed vegetables and 750 ml (1¼ pints) hot vegetable stock.

Simmer for 8 minutes until the lentils are tender. Stir through shredded mint and serve with natural yogurt and pitta breads. Total cooking time 10 minutes.

chunky vegetable red lentil dahl